Lentil Stew
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
60 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Red Lentils
5.30 oz
Carrots
5.30 oz
potatoes
3.53 oz
onion
2 cloves
garlic
33.80 fl oz
vegetable broth
2 tbsp
tomato paste
2 tbsp
olive oil
1 tsp
Cumin
1 tsp
Paprika
1 tsp
Salt
0.5 tsp
Black pepper
0.35 oz
fresh parsley
Directions
Step 1
Rinse the lentils under cold water and set aside.
Step 2
Chop the carrots, potatoes, onion, and garlic.
Step 3
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant.
Step 4
Add the chopped carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally.
Step 5
Add the rinsed lentils, vegetable broth, tomato paste, cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
Step 6
Bring the stew to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the lentils and vegetables are tender.
Step 7
Garnish with fresh parsley before serving.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
12 g
(48
kcal)
Carbohydrates:
35 g
(140
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 4.41 IU | 0.49% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 1.5435 g | 0.31% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.441 g | 1.16% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.5292 g | 0.62% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.882 mg | 0.18% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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